The Slow Food Southwest regional meeting was held in Chino Valley, AZ on June 8 and 9, 2013 with members from several Slow Food chapters including Phoenix, Prescott, Santa Fe, Southern Arizona and the Navajo Churro Lamb Presidia. In addition, Slow Food USA was present with Richard McCarthy, Executive Director and Aimee Thunberg, Associate Director of Communications.
The meeting was held at the Prescott chapter leader’s house, Molly Beverly. Regional and seasonal dishes were prepared and brought to the meeting, or cooked at the event. Several fermented salsas were offered as starters, with a wide range of dishes for the dinner and next day’s Sunday brunch.
Richard McCarthy, the new Executive Director for Slow Food USA opened the meeting with a thoughtful and honest overview of Slow Food’s successes and challenges that have come from its growth in the past several years. He then turned to look at the future and what he and the board have for the vision of Slow Food in the United States. There are some great things that are set to appear on the horizon in the next few months!
After the meeting finished, dinner was prepared by the Prescott chapter while everyone enjoyed getting to know each other. New friendships and partnerships were formed over some incredibly tasty food, along with a lot of laughter and joking. At our table the two Navajo representatives demonstrated that they have a seriously funny side to them that is both creative and has stamina as we were hooting and hollering for well over an hour! Several people from the other table came over to see what all the noise was about, and wound up staying to enjoy the good times.
The next morning started with an indescribably delicious Sunday brunch, after which we finished up the meeting. A lot of networking happened both days, with a result that the Southwest chapters are looking forward to working much more closely together to share and spread the word of how wonderful Slow Food is.
Enjoy the video and overview of the Southwest Regional meeting!